Effect of Blending Ratio of Corn and Cassava on the Quality of Odourless fufu product

Student: Precious Adaobi Sunday (Thesis, 2025)
Department of Food Science and Technology
Michael Okpara University of Agriculture, Umudike

Abstract

Abstract
This study evaluated the effect of substituting cassava fufu flour with corn flour of the quality attributes of the product. Corn flour was used to replace cassava flour at the rate of 0% (FFC), 10% (FCA2), 80% (FAC3), 30% (FCA4) and 50% (FAC5). The functional properties, proximate, mineral and antinutrient composition and also the sensory evaluation of the mixture was evaluated. The result obtained showed that the bulk density, water absorption capacity (WAC), swelling index and wettability of the samples ranged from 0.450 – 0.795g/cm3, 1.40 – 1.65g/ml, 1.14 – 1.26 and 5.95 – 10.84sec respectively. The ash (0.77 – 1.29%), fat (0.46 – 4.38%), and protein (0.27 – 7.79%) content of the mixture increased, while the moisture (14.75 – 11.87%), fibre (1.58 – 0.32%), and carbohydrate (82.21 – 75.6%) decreased with increase in the proportion of corn flour. The minerals and antinutrients increased with the addition of corn flour. The addition of corn to the fufu mixture significantly enhanced all its sensory attributes, with sample FAC5 which contains 50% corn flour being the most acceptable.

Keywords
corn cassava odourless fufu blending ratio product quality sensory evaluation food processing physicochemical properties consumer acceptability
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